Baked Veal Cutlets with Potatoes
Pair this dish with some fluffly mashed potatoes and tangy green beans for a well-rounded dinner. Baked Veal Cutlets with Potatoes are a great simple dish.
Preparation Time15 min
Cooking Time35 min
Ingredients
- 2 tablespoons olive oil
- 4 veal cutlets
- 21 1/2 ounces potatoes, cut into 1.5cm thick rounds
- 8 small pickling onions, peeled
- 2 bay leaves
- 1 tablespoon fresh oregano leaves
- 1 lemon halved
- 3 tomatoes, quartered
- salt and ground pepper to season
- 4 1/2 ounces dry white wine
Instructions
- Preheat oven to 400 degrees F. Heat oil in a large roasting pan over a medium heat.
- Add veal cutlets and cook a minute each side to brown and seal the meat. Remove from heat.
- Add all the remaining ingredients. Cover the pan with foil and seal around the edges well. Bake in oven for 35 minutes until meat and potatoes are cooked through.
- Remove and discard the lemon. To serve, transfer cutlets to serving plates and spoon over the vegetables and juices.
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